Egg roll
This is a complete food, most convenient to eat, anywhere you like.
Ingredients (for two):
- Flour: one small cup
- Curd: 2 tsp
- Refined oil: 1 ½ tbs
- Salt: ½ tsp
- Eggs: 2 numbers
- Onion (sliced): ½ cup
- Capcisum (sliced): ½ cup
- Lemon juice: 1 tsp
- Chat masala (optional): ½ tsp
For salad and garnishing:
- Onion (cut in ring shaped): 1 small
- Tomato (cut in ring shaped): 1 small
- Green chili (for garnishing): 2-3 numbers
- Fresh coriander (for garnishing): 2-3 sprigs
Procedure:
- Mix flour and ¼ tsp salt thoroughly.
- Mix the curd and ½ tbs refined oil, and beat the mixture with a fork so that no lumps of curd remain.
- Pour this mixture (created in step 2) on the flour and make a soft and smooth dough by adding right quantity of water.
- Cover the dough with a wet cloth and keep aside for 1 hour.
- Beat the eggs in a bowl with a pinch of salt, and keep aside.
- Knead the dough once more and divide it into two portions.
- Take one portion, roll out to make a circle of about 6 cm to 8 cm diameter.
- Apply little oil over it with brush.
- Fold and create a ball shape.
- Repeat steps (7) to (9) for the second portion.
- Let the dough stand for 15 minutes.
- Now roll out each portion to make chapati of 22 cm to 24 cm diameter.
- Heat a non-stick tawa, put half of the remaining refined oil and heat till smoke comes out.
- Lower the flame and fry the chapatis one by one on slow flame, till fully done and become slightly brown on surfaces. Add oil as and when required.
- Remove the chapati from the tawa and keep on a plate.
- Pour the beaten egg on the tawa and add a few drops of oil if needed.
- Spread the egg and after one minute place the chapati on the egg.
- Wait for about two minutes so that the chapati sticks to the egg, then carefully turn the chapati.
- Cook it on slow flame, turning now and then till both sides are lightly browned.
- Place the chapatis with egg on a flat surface.
- Lightly saute the sliced onion and capcisum on the warm tawa on low flame.
- Place (length-wise) half of the saluted onion – capcisum on a side of the chapati.
- Sprinkle some salt, chaat masala, ½ tsp of lemon juice and tomato ketchup over the filling.
- Roll the chapati to make nice light rolls.
- Garnish with salad, fresh coriander and green chili and serve hot with evening tea.
Cook's tips:
- You may use other fillings of your choice.
- You may put paper napkin at one end of the roll to make it convenient for holding while eating.
